Cheese and chile squares
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Cheese and chile squares
  Cheese    Squares    Appetizers    Chiles  
Last updated 6/12/2012 12:53:00 AM. Recipe ID 14759. Report a problem with this recipe.
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      Title: Cheese and chile squares
 Categories: Appetizers
      Yield: 24 Servings
      2 oz Parmesan cheese, cut in
           -several pieces
      2    (4-ounce) cans mild or hot
           -green chiles
      4 oz Longhorn cheddar cheese,
     12 oz Monterey Jack cheese,
      1 ts Salt
           Several dashes Tabasco sauce
     10    Eggs, divided
    1/3 c  All-purpose flour
      1 ts Baking powder
    1/2 c  Melted butter
      2 c  Cottage cheese
  Using the metal blade, drop the Parmesan cheese pieces through the
  feed tube with the motor running and process until finely grated.
  Remove and set aside. Without washing the workbowl, use the metal
  blade to chop the chiles. Remove and set aside.
  Use the shredding disc to process the Cheddar and Monterey Jack
  cheeses separately. Remove and set aside.
  Using the metal blade, process to combine the salt, tabasco sauce, 2
  eggs, flour, baking powder and grated Parmesan cheese. With the
  machine running, add the hot melted butter through the feed tube.
  Remove the cover and add the cottage cheese and then process until
  smooth. With the machine running, add 3 eggs through the feed tube.
  Remove 2/3 of the mixture from the workbowl and combine with the
  Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack
  cheese to the remaining mixture in the workbowl and process 20- 30
  Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll
  Bake 15 minutes in a preheated 400^ oven, then reduce temperature to
  350^ and bake about 34-40 minutes more until the cheese is set and
  firm. Cut into squares and serve warm with your favorite salsa. Makes
  24 thin slices.
  Note: If you have a large capacity machine, all the eggs may be added
  at once and both cheeses may be added and combined in the processor
  This typical appetizer is usually baked in a rectangular pan and cut
  in squares. The presentation is further enhanced if accompanied by a
  tomato salsa of your choice. It should be served warm, but can be
  baked ahead and reheated.
  I have a cookbook that brings together several of my all time
  favorites: Anne Lindsay Greer--one of my favorite chefs, is the
  author Food processor adapted--a real joy in food preparation SW
  Cuisine--my soul food!
  It's called Cuisine of the American Southwest, by Anne Lindsay Greer.
  Here's a recipe I've made often, and it's always a hit.
  Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992
  PETCHY [Court.Jester]        at 11:16 EST
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  GT Cookbook echo moderator, net/node 004/005

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Recipe ID 14759 (Apr 03, 2005)

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